Chef Talk: Nick Filsell, unapologetically himself.
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”
Chef Talk: Sam Burke, meet the meat man. There’s so much more.
“Hospitality is very pressured, with hard long hours, and it’s important that you have some sort of hobby or interest outside of your work that burns that stress, gives you an outlet and releases the pressure so you live to cook another day.”
Chef Talk: Rhadia Hursey – culinary school and making a difference
“Probably by next year I’ll be phasing out of the private chef market and into the health and wellness in the corporate world. Funny how life pushes you into a direction, and then you suddenly go, “Oh yeah! Something from 8 years ago set me up on this path!”
Review: Go South for South on Hampden
A final face lift for what must have been a quaint old lady has breathed fresh life into this corner store. And don’t miss the courtyard bar.
Review: Osaka Izakaya and turning Japanese
Alex at Osaka Izakaya wants to survive. That’s a great goal, and one hopes that he thrives as well.
Review: The Lounge, Ruben and Michelin continue the story
Ruben Koopman always appears calm and relaxed. But underneath, there must be a brain and imagination that never stops. And the detail at The Lounge, always amazes.
Review: Rockwall in Salamanca is never between a rock and a hard place
And as always, Rockwall is as alive as Donald Trump’s sex drive. So I take my hat off to those guys slamming out food like line cooks at an American county fair.
Review: And here comes Mr Good Guy
Mr Good Guy is another example of a restaurant in Hobart where the kitchen really has its act together, while the floor staff don’t dance as much as stumble.
Review: Suminato and 3 things I miss from Japan…
The food is so good at Suminato, that the slight chaos out front of house can be overlooked, but lift that area and you’ve got a seriously good restaurant.
Review: Ti Ama Pizza – we love you too!
Attention to detail is everywhere, and the pizzas? “As good as anything I’ve eaten in Italy”. High praise!